Kale, Pea, Mint and Farro Salad

Buy or find
Farro, 250g, cooked in rice cooker
Olive oil, 4 tbs
Garlic cloves, 2, chopped
Kale, 1/2 bunch, stalks removed, leaves removed, roughly chopped
Lemon, 1, juiced
Sea salt, 1/2 tsp
Frozen baby peas, 250g
Mint leaves, 1 bunch, picked and washed
Feta cheese, 250g, crumbled

Do
Cook the farro in the rice cooker or according to the packet instructions.

Heat half of the olive oil in a large frying pan over high heat, add the garlic and fry for 30 seconds.

Add the kale and cook for 5 minutes, until softened and bright green. Squeeze the lemon juice over the kale and sprinkle with the salt.

Cook the peas in a saucepan of boiling water for 3 minutes, while the kale is cooking. Drain and refresh under cold water.

Combine the farro, kale and peas, mint, toss to combine. Drizzle with the remaining olive oil and season with sea salt and freshly ground black pepper.

Crumble the feta over the top.

Serve immediately.